I've been eating my share of veggie burgers over the last several months (I still love this recipe more than words), but have been looking for a way to slim them down. I never thought I'd refer to a patty that's missing meat as being "too filling" but it's true. Maybe all my burgers needed was a flip inside out instead.

In my search for ways to take my own recipe that creates a good flavored and textured burger and make it a little lighter, I ran across this tip from Heidi Swanson in the archives of 101 Cookbooks. It was one of those moments where I thought to myself, "Why didn't I think of that?"

The idea is that what weighs down a veggie burger isn't the patty itself, it's the bread that surrounds it. Instead, the burger is flipped inside out and two thinner patties are created and the inside of the burger is filled with additional tasty treats.

Now if you're like me and make a giant batch of burgers at a time and refrigerate and freeze them off accordingly for later use, that the reheat time is shorter and more even across the patty. It also helps your binder stabilize a bit better than a thicker patty will when originally cooked. Perfect right? I thought so too.